Slow-Cooker Beef and Mushroom Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef simmered low and slow with earthy mushrooms and rich tomato sauce for a comforting ragout. This french-inspired beef ready in about 445 minutes pairs tablespoons olive oil, large, chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (15 ratings) Prep: 25 min Cook: 420 min Serves 6 French cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 2 pounds beef chuck roast cubes with 1/4 cup all-purpose flour, shaking off excess. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown beef cubes in batches for 3-4 minutes per side until deeply caramelized; transfer to slow cooker.
  2. Step 2: In the same skillet, add 1 large chopped yellow onion and 12 ounces sliced cremini mushrooms. Sauté for 7 minutes until softened and golden.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for 1 minute until fragrant and deep red.
  4. Step 4: Pour in 1 cup red wine, scraping up browned bits from the pan, and reduce by half over medium heat for about 5 minutes.
  5. Step 5: Transfer the wine mixture to the slow cooker. Add 14 ounces canned crushed tomatoes, 1.5 cups beef broth, 3 fresh thyme sprigs, 1 bay leaf, 1.5 teaspoons salt, and 1 teaspoon black pepper.
  6. Step 6: Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is tender and sauce thickened.
  7. Step 7: Remove thyme sprigs and bay leaf before serving the ragout over creamy polenta or mashed potatoes.

Frequently asked questions

How long does Slow-Cooker Beef and Mushroom Ragout take to make?

Total time is about 445 minutes (25 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooker Beef and Mushroom Ragout?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Slow-Cooker Beef and Mushroom Ragout?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooker Beef and Mushroom Ragout for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooker Beef and Mushroom Ragout?

French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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